Christy Rost
celebrating home and family

Honey Biscuits

| Christy Rost
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 6 tablespoons unsalted butter, frozen
  • ½ cup plus 3 tablespoons milk
  • 2 tablespoon honey
  • Additional honey for garnish

Preheat oven to 425 degrees. In a chilled, large mixing bowl, stir together flour, baking powder, and salt. Grate frozen butter into the flour mixture and stir in milk and honey to form a soft dough.

Turn the dough out onto a lightly floured counter and knead it 3 to 4 times to bring the dough together. Flatten it with your hands to 1-inch thickness, fold it in half, and flatten again. Fold and flatten two more times, working quickly to keep the butter cold.

Using a rolling pin, roll biscuit dough into a 1-inch-thick circle. Cut biscuits with a 2 ¼-inch biscuit cutter and place 2 inches apart on a lightly greased cookie sheet. Bake 14 minutes, or until biscuits are tall and golden brown on top.

Remove them from the oven and brush with honey while they are still hot. Serve warm.

Yield: 9 to 10 biscuits

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